Warm Lentil & Shrimp Salad
A perfect summer salad that is light, yet hearty enough to serve for dinner.
Ingredients
- 16 jumbo shrimp or prawns peeled & deveined
- 1 clove garlic minced
- 1 tsp olive oil
- 1/4 tsp lemon zest
- 1 bunch asparagus
- 2 cups canned or cooked green or brown lentils
- 16 cherry tomatoes halved
- 4-6 cups baby spinach loosely packed
Tarragon Vinaigrette
- 1/4 tsp white wine vinegar
- 1 Tbsp GF Dijon mustard
- 1/2 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- 1/4 cup fresh tarragon chopped (or 1 1/2 tsp dry)
Instructions
- In a hot skillet combine shrimp, oil, garlic and zest. Fry until shrimp are pink and fully cooked, about 3 minutes.
- Broil or boil asparagus until it is tender crisp. Chop into thirds and add to skillet along with lentils, heating until lentils are warmed throughout.
- Remove from heat and gently stir in tomatoes and spinach.
- Divide into four portions and drizzle over vinaigrette.
Notes
How to cook dried lentils: For each cup of dried lentils, place into 3 cups of boiling water. Once the water returns to a boil, turn down the heat and simmer for 20-30 minutes until soft. If you are using them in a salad you may want to cook them a bit less, so they are more firm, compared to using them mashed up in a burger or something – where you would cook them until very soft (10-15 minutes longer).
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